Breakfast Bowl with Root Vegetable Hash

Wash the skins of the potatoes and turnips well. Dice all into 1” cubes and place on a baking sheet. Toss with the olive oil and all of the spices (1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried oregano and 1 teaspoon of salt). Add a pinch black pepper, to taste. Toss with your hands to coat. Dot with ½ the butter and place in the oven.

Roast for 8 minutes, then toss and roast for another 8 minutes. Toss again. Roast for a final 4 - 8 minutes or until the potatoes are tender throughout and crispy and golden on the edges.

Wash and dry the lettuces. Toss with salad dressing to taste. Set aside.

Peel and slice your fruit as desired. I like berries, oranges and a sliced banana. Set aside.

Use a large non-stick or cast iron skillet. Heat over medium-high and melt the remaining ½ teaspoon of butter. Crack in the eggs and let them sizzle for 2 minutes. Add a pinch of salt and pepper to taste. Cover the pan and let them cook until the sunny side up yolks are done to your liking. Turn down the heat if needed. Remove eggs to a plate and repeat if needed.

Serve a bed of potatoes and salad. Top with eggs. Serve sliced avocado, fruit, and toast on the side.